Brunk Balsamic Vinaigrette

This vinaigrette is our go-to vinaigrette. We vary it sometimes depending on the dish, but the ratios tend to stay the same, we just replace the acid or vinegar (i.e. sherry vinegar or add reduced orange juice instead of the balsamic, etc.).

Ingredients:

4 Tbsp Grapeseed Oil

2 Tbsp Balsamic Vinegar

2 Tbsp White Wine Vinegar

1 Tbsp Dijon Mustard

Dash of White Pepper

Place all the ingredients in a mixing bowl and whisk vigorously just before serving. It is the ratios that are important so doubling, tripling, or even halving is no problem.

We have found that using the grapeseed oil instead of the normal olive oil produces a better consistency and a light, smooth, nutty taste. Additionally, the mix of white wine vinegar and balsamic provides a medium brown color. Depending on the dish's presentation (i.e. if serving on a dark or light dish, color of food, etc.) you may simply want to adjust the ratio of balsamic for a darker or lighter vinaigrette.

For a thinner vinaigrette reduce the amount of dijon or leave it out all together.